This shelf holds a prepared tortilla mix that needs only water, so dinner is built on warm tortillas fried in a pan until they crisp at the edges, topped with a fried egg and whatever salsa or hot sauce you have. A tired cook's meal that comes together in twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 370 calories a serving, 10 g protein, 30 g carbohydrate, 24 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 cup of the tortilla mix with 3/4 cup water and a pinch of salt in a bowl until a soft dough forms; rest for two minutes.
2. Set a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, moisten your palms with water, divide the dough into two pieces, pat each into a thin round on the counter, and slide into the dry hot pan one at a time. Fry until spotty brown underneath and the edges curl, about ninety seconds, then flip and cook the other side for thirty seconds; transfer to a plate.
3. Return the empty pan to medium heat, add 2 tablespoons of oil, crack the two eggs into it side by side, and fry until the whites set but the yolk still trembles when you nudge the pan, about three minutes.3 min
4. Slide one fried egg onto each warm tortilla, season with salt and pepper, and eat at once with hot sauce or salsa on the side.

Note Swap the eggs for shredded cheese and a drained can of beans if you have them. Wrapped and cooled tortillas keep three days in the fridge; warm them in a dry pan before serving with any leftover egg. Serve with hot sauce, salsa, avocado, or pickled onions if you have them.